Salmon, Prawn and Charred Sweetcorn Crepes
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course, Others
Salmon, Prawn and Charred Sweetcorn Crepes
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
For crepes:
- 65 g butter
- 3 eggs
- 300 ml milk
- 150 ml cold water
- 1 ½ cup plain flour
- butter (for coating the pan)
For filling:
- 150 g Frozen sweetcorn
- 1 tablespoon olive oil
- knob butter
- 1 small onion
- 1 stick celery
- 2 tablespoon plain flour
- 1 ½ cup fish/vegetable stock (I used my roasted shrimp stock)
- ½ cup thickened cream (heavy cream)
- 1 tablespoon chopped fresh dill leaves
- salt
- white pepper
- 500 g salmon
- 400 g raw prawns
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Instructions
- Pre-heat the oven to 180ºC/350ºF
- Heat the butter until just melted. (in a small pan or the microwave).
- Pour it into a large jug.
- Crack in the eggs in the jug, add the milk, water and flour.
- Use a stick blender to ingredients until you have a smooth batter.
- Place your biggest non-stick pan over a medium heat and add the smallest amount of butter.
- Pour in your mixture and swirl the pan until it coats In a pan on the stove heat with a little bit of butter
- Pouring a small amount of batter into the pan and swirl it around so it coats the pan.
- Loosen the edges with you spatula and carefully flip.
- repeat with the remaining batter.
- (Don't worry the first couple are always a bit off!)
- Cover the cooked crepes with a clean t-towel whilst you make the filling.
- Chop the salmon into bite sized chunks and devein the prawns. Set aside.
- Place a large frying pan over a high heat and when it is hot add the frozen corn. It will sizzle but don't panic. The corn will char slightly. Once you have a nice colour on the corn remove it from the pan and set aside.
- Put the butter and olive oil into the same pan and melt over a low heat.
- Finely chop the onion and celery and then cook in the butter until soft. (About 5 minutes)
- Add in the flour and stir well.
- Gradually add the stock, then bring to a boil and simmer for 2 minutes.
- Add the cream.
- Stir through the dill and reduce the heat to low.
- Check your seasoning and add salt and white pepper to taste.
- Remove ½ cup of the sauce for later.
- Add in the salmon and prawns to the remaining sauce and cook for 5 minutes over a low heat.
- Add in the sweetcorn and remove from the heat.
- Spoon ½ cup of the filling over the middle of a crepe.
- Fold the over one side, fold in the ends and then carefully roll the crepe up
- Place in a ovenproof dish. Repeat with remaining crepes and filling.
- Bake for 5-8 minutes until everything is crisp and hot.
- Serve with a side salad and the reserved sauce.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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